Ingredients Jump to Instructions ↓

  1. 6 tablespoons olive oil

  2. 2 tablespoons balsamic vinegar

  3. 2 teaspoons minced fresh rosemary or 1 1/2 teaspoons dried, crumbled

  4. 4 skinless boneless chicken breast halves

  5. 3/4 cup sliced almonds (about 3 ounces), toasted

  6. 1/2 cup thinly sliced celery

  7. 3 large green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes.

  2. Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Sauté until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.

  3. Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.


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